I wanted to take the time to post a thank you email that I got from one of my blog readers who asked for and got tips on how to make better meatballs. Please refer to the "That's a Spicy Meat-a-Ball... from the Fjords" post for some helpful hints to use on your own at your next meatball shindig.
Dear Tricia, I used some of your meat ball tips in something I cooked today and they are so good its hard to believe I made them with my own hands. I used delice de bourgonne brie as a special ingredient, but the melange of veal and lamb maybe what made them so bad ass. Anyways, thanks again!
Thanks for the email, Evert! And thanks for taking the time to read. Keep on keepin' on with your badass meatball self.
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